Chicken and corn chili

By á-24703

Ingredients

• +4 skinless, boneless chicken breast halves
• +1 (16 ounce) jar salsa
• +2 teaspoons garlic powder
• +1 teaspoon ground cumin
• +1 teaspoon chili powder
• +salt to taste
• +ground black pepper to taste
• +1 (11 ounce) can Mexican-style corn
• +1 (15 ounce) can pinto beans

Preparation

Step 1

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.

2
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

3
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.